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<v Speaker 1>With technique of the week. I wanted to start out

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<v Speaker 1>on egg substitutes. What do eggs do in baking? And

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<v Speaker 1>if you need to make something and you either don't

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<v Speaker 1>have eggs, maybe you can't eat eggs or you can't

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<v Speaker 1>find them for some reason. So if you're looking for

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<v Speaker 1>a good substitute for baking, and again, you could be

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<v Speaker 1>watching your cholesterol.

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<v Speaker 2>Although talk to your doctor. I'm not a doctor.

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<v Speaker 1>Most recent studies show that cholesterol food cholesterol does not

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<v Speaker 1>change your actual cholesterol to the degree that they once thought,

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<v Speaker 1>and eggs are always getting beat up for that. But anyways,

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<v Speaker 1>once again, not a doctor, just a guy with a

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<v Speaker 1>brain between his ears. Plenty of great egg alternatives out there.

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<v Speaker 1>You might be surprised by some of them, so some

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<v Speaker 1>people swap them out for different reasons, dietary allergies, lifestyle choices,

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<v Speaker 1>whatever it is. Right now, you've got the rise of

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<v Speaker 1>the price of eggs very unpredictable. In addition to the

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<v Speaker 1>cost of eggs going up, what always happens is a

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<v Speaker 1>run on something I think Trader Joe's, Costco.

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<v Speaker 2>All these places.

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<v Speaker 1>Are limiting how many you can get at a time,

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<v Speaker 1>how many cartons of eggs you can get at a time.

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<v Speaker 1>So regardless of the reason why you have to change

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<v Speaker 1>an ingredient, maybe you just don't have it on hand.

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<v Speaker 1>Eggs are one of those things that you should know

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<v Speaker 1>how to swap them out. It's not always going to

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<v Speaker 1>be perfect, and different usages or different solutions how about

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<v Speaker 1>that are going to be better for certain recipes and

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<v Speaker 1>less good for others. So you'll kind of work through

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<v Speaker 1>it as you learn. So eggs, what are they used

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<v Speaker 1>for in baking? There for a few couples. They bind

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<v Speaker 1>things together, right, we use them for binding. We do

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<v Speaker 1>this for you know, if you're going to be putting

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<v Speaker 1>flour on the outside of something, flour and your spices

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<v Speaker 1>like fried chicken.

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<v Speaker 2>There's a lot of.

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<v Speaker 1>Reasons why you might bind breading or breadcrumbs to the

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<v Speaker 1>outside of something. They create a great texture, They add air, light,

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<v Speaker 1>fluffy results come from using eggs. These qualities are key

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<v Speaker 1>when you're making baked goods. They create structure so that

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<v Speaker 1>air can get inside to make crunch or airy, pillowy goodness.

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<v Speaker 1>So a couple of things to try is now you'll

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<v Speaker 1>know what this is, but you probably won't recognize it

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<v Speaker 1>by this name. Aquafaba. Now Aquafaba is the liquid if

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<v Speaker 1>you've ever gotten canned chicken. It's that cloudy ish liquid

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<v Speaker 1>that's in canned chickpeas. That stuff is golden. Never throw

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<v Speaker 1>it out, especially if you're making your own. Your own

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<v Speaker 1>hummus is the word I was looking for. Thank you, Neil, hummus.

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<v Speaker 1>If you're making your own hummus, you want to keep

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<v Speaker 1>that because instead of thinning it out with water, you

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<v Speaker 1>want that aquafaba. It is silky and smooth and wonderful,

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<v Speaker 1>super versatile. You can whip it into a foam. It's

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<v Speaker 1>great for cakes and meringues. Use three tablespoons of that

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<v Speaker 1>aqua faba for each egg, and you start learning these ratios,

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<v Speaker 1>and that's how you're going to build your your arsenal

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<v Speaker 1>of what to separate and what to substitute. Flax Seed eggs.

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<v Speaker 1>Flax seed's interesting. Flax Seed meal when you mix it

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<v Speaker 1>with water, creates this kind of gel like texture. Might

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<v Speaker 1>be a little creepy sometimes, but great for binding ingredients

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<v Speaker 1>and muffins, stuffing those.

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<v Speaker 2>Types of things.

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<v Speaker 1>And you make an egg equivalent by combining one tablespoon

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<v Speaker 1>of flax seed meal with three tablespoons of water. You

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<v Speaker 1>let it sit for a few minutes so that it

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<v Speaker 1>imbibes in the flax seed meal and then it starts

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<v Speaker 1>getting that kind of slick, that slick kind of.

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<v Speaker 2>It's so weird, quite honestly. It is a little gelatin

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<v Speaker 2>like loose gelatin. Like I'm trying to find words.

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<v Speaker 1>That aren't that don't sound gross, and I guess my

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<v Speaker 1>brain still fighting the crud, can not come on anything. Yeah,

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<v Speaker 1>they're they're just slick and a little slimy, but so

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<v Speaker 1>is an egg and as an egg, right, so it

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<v Speaker 1>combines and that's kind of purpose there. So that's how

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<v Speaker 1>you do it. To make a one egg equivalent combined

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<v Speaker 1>one tablespoon a flax seed meal with three tablespoons of water.

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<v Speaker 1>You let it sit for a few minutes and that's

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<v Speaker 1>gonna take care of you.

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<v Speaker 2>There.

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<v Speaker 1>Okay, I've got some more when we come back our

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<v Speaker 1>technique of the week. I know there's a shortage of

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<v Speaker 1>sorts with eggs. They're incredibly, incredibly expensive right now when

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<v Speaker 1>you think of it comparatively to what they've been, when

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<v Speaker 1>you think of the amount of protein you get for

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<v Speaker 1>an egg. I mean some places, you you know, twelve bucks,

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<v Speaker 1>they're like a buck and egg in some places. Your

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<v Speaker 1>average right now is probably nine dollars a carton or

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<v Speaker 1>something like that for a curtain of twelve. I may

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<v Speaker 1>be off a little bit there, quite honestly. My wife

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<v Speaker 1>does the shopping most days. I used to the stone

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<v Speaker 1>is more as much as I used to. Sorry, Sue me,

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<v Speaker 1>I know I'm the four reporter. I should to the

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<v Speaker 1>shopping AnyWho. It actually is pretty good when you think

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<v Speaker 1>of the protein and what you're getting Vitamin win is

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<v Speaker 1>from an egg. But I know we do it comparatively

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<v Speaker 1>to what they used to be. We're talking about eggs

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<v Speaker 1>for Technique of the Week, talking about eggs substitutes.

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<v Speaker 2>There's a lot going on with eggs.

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<v Speaker 1>I'm going to get it into the details of all

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<v Speaker 1>that coming up, prices. When can we see relief if

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<v Speaker 1>we're going to at all, why is it that we

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<v Speaker 1>see it in eggs and not necessarily in poultry, in

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<v Speaker 1>you in the chickens themselves, when it comes to rotisseri

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<v Speaker 1>or buying a whole chicken or rub parts. I'll get

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<v Speaker 1>into all that, but I wanted to start with substitutes

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<v Speaker 1>because that kind of is more in line with Technique

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<v Speaker 1>of the Week. So we went through some and I'm

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<v Speaker 1>going to move forward. Another one that you can use,

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<v Speaker 1>another item in your kitchen that you can use to

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<v Speaker 1>substitute eggs if you need to for baking, is over

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<v Speaker 1>ripe bananas. So if you mash half of one, it's

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<v Speaker 1>about a quarter cup that'll replace one egg. Now, for

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<v Speaker 1>brownies or cakes, it works out perfectly, lovely. It gives

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<v Speaker 1>a little bit of that fruity, fruity flavor, but they're sweet.

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<v Speaker 1>You've get extra potassium in there, so as long you

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<v Speaker 1>don't have heart issues you worry about, that's a great

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<v Speaker 1>thing and works wonderfully. Bananas aren't truly neutral as far

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<v Speaker 1>as their their flavor, but that kind of creamy fattiness

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<v Speaker 1>vibe is quite helpful and it works out nice in

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<v Speaker 1>a brownie, ear cake. Non dairy yogurts, so non dairy

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<v Speaker 1>yogurts like made out of soy or almond, some even

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<v Speaker 1>are cashew based.

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<v Speaker 2>They're creamy and they wait.

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<v Speaker 1>They work very well as egg substitutes, and you use

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<v Speaker 1>a quarter cup for each egg.

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<v Speaker 2>Now, if somebody's just.

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<v Speaker 1>Tuning in right now, don't I don't want you to

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<v Speaker 1>think that I'm talking about making an almond or something

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<v Speaker 1>that's not what these are for. What they are for

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<v Speaker 1>is to use in baking, to substitute in baking. There

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<v Speaker 1>that's really where you're going to get the best out

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<v Speaker 1>of these things. All right, little non dairy yogurt. There

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<v Speaker 1>are some eggs substitutes that are there for different reasons.

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<v Speaker 1>Let's say they're there for people that can't do eggs

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<v Speaker 1>and that could be their analogy or something like that,

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<v Speaker 1>or vegans and the like. People that live a plant

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<v Speaker 1>based diet don't any of those things. They still you

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<v Speaker 1>are good for use in a case like this. If

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<v Speaker 1>you're looking for the protein of eggs, or you're looking

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<v Speaker 1>to bake something and you need some of the structure,

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<v Speaker 1>you can use things like just egg. It's a plant

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<v Speaker 1>based product. It's designed to taste, to cook, and to

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<v Speaker 1>look like real eggs. It works great and everything from baking.

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<v Speaker 1>You can the thing with some of these. You can

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<v Speaker 1>use them as scrambles, you can use them as an omelet.

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<v Speaker 1>It's about three to four tablespoon equals an actual egg.

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<v Speaker 1>So keep that in your head and you should be

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<v Speaker 1>just vundebah for that.

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<v Speaker 2>All right. Apple sauce, now I've loved this.

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<v Speaker 1>Apple sauce is moist it's sweet, so it does add

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<v Speaker 1>the moisture that's something more fatty, like an egg wood

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<v Speaker 1>a little bit of sweetness to it. And these things

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<v Speaker 1>work very nicely. So it's easy to keep in your pantry.

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<v Speaker 1>If it's not opened, its shelf stable and then you

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<v Speaker 1>put it in the fridge. Works well to keep that

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<v Speaker 1>moisture in, like I said, and that's one of the

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<v Speaker 1>reasons why we use fat, yes for structure, but also

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<v Speaker 1>for moisture. So you use a quarter cup for each

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<v Speaker 1>egg unsweat is best. If you want to try and

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<v Speaker 1>hit that neutral flavor, you can use cinnamon. They make

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<v Speaker 1>cinnamon apple sauce if you want to kick up that

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<v Speaker 1>particular flavor in your baked goods.

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<v Speaker 2>Could be really nice. You know.

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<v Speaker 1>Let's say you're making like a I don't know, a

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<v Speaker 1>spice muffin or something like that or that type of

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<v Speaker 1>thing works out great. Silk and tofu Now it's a

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<v Speaker 1>great option. It adds proteins. It can do the binding

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<v Speaker 1>of ingredients together that eggs are so good at. Perfect

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<v Speaker 1>for things like a cheesecake. You pureate about you pure

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<v Speaker 1>about a quarter cup. You see how this is kind

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<v Speaker 1>of with some of those moist softer ingredients. A quarter

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<v Speaker 1>cup kind of hits it. That replaces one egg. Back

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<v Speaker 1>in the flax seed type category, chia seeds.

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<v Speaker 2>You don't know what they are, chuc cha cha chia,

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<v Speaker 2>chut chut chu chia, those seeds, so chia seeds. They're

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<v Speaker 2>full of nutrients and they're really great. They make that

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<v Speaker 2>gel as well like flax seed when mixed with water.

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<v Speaker 2>Healthy alternative if you're gonna put them in your morning

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<v Speaker 2>muffins or casseroll or something like that. So mix one

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<v Speaker 2>tablespoon of chia seeds again like the flax seeds, with

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<v Speaker 2>three tablespoons of water, and that makes a chia egg

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<v Speaker 2>a substitute for that. There's also a brand called ener

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<v Speaker 2>hyphen G Egg replacer. It's again one of these egg

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<v Speaker 2>replacers for plant based people, that types of things. So

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<v Speaker 2>one box can replace about one hundred eggs, so that's

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<v Speaker 2>pretty darn good. Works good in cookies, works good in bread.

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<v Speaker 2>Each egg. You want to.

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<v Speaker 1>Mix one and a half tablespoons of powder with one

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<v Speaker 1>tablespoon of warm water. Another thing is canned pumpkin. You

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<v Speaker 1>can often find can canned pump a little canned pumpkin.

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<v Speaker 1>It'll work good for the proper things like as spice

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<v Speaker 1>cake about a quarter cup each for an egg replacement.

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<v Speaker 1>Cornstarch good common kitchen ingredient can help.

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<v Speaker 2>Bind baked goods.

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<v Speaker 1>Custards, puddings mix one tablespoon of cornstarch three tablespoons of

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<v Speaker 1>water to replace an egg. Vinegar and baking soda is

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<v Speaker 1>an interesting one, so you know the science experiment combining

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<v Speaker 1>vinegar with baking soda. So baking soda being sodium bicarbonate

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<v Speaker 1>reacts to acid. Vinegar as the acid, it creates the bubbly,

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<v Speaker 1>bubbly goodness. It can work as an egg substitute in

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<v Speaker 1>certain six circumstances where you're using it to make things fluffy.

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<v Speaker 1>So bread biscuits fre each egg, combine one teaspoon of

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<v Speaker 1>baking soda with one tablespoon of vinegar and that should

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<v Speaker 1>take care of you.

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<v Speaker 2>Just keep in mind some.

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<v Speaker 1>Of these are going to work really well with certain

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<v Speaker 1>situations and not as well with others.

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<v Speaker 2>You're going to have to experiment